Prune Nut Bread
Prune Nut Bread offers a moist, hearty loaf with the natural sweetness of prunes and the crunch of nuts. Its wholesome whole wheat base makes it perfect for breakfast, snack, or a nutritious treat, appealing to those who enjoy rich flavors and wholesome baking.
Ingredients
Instructions
- Drain the canned prunes and reserve the juice.
- Add enough water to the prune juice to make 1/2 cup of liquid.
- Combine the prune liquid with buttermilk and set aside.
- Mix together the flour, baking soda, baking powder, and whole wheat flour.
- Combine the chopped prunes, nuts, and 1 cup of the dry ingredients.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of white sugar. If you're short on buttermilk, a quick substitute can be made by adding a tablespoon of vinegar or lemon juice to regular milk. Ensure your prunes are well-drained to avoid excess moisture, which can affect the texture of the bread. This recipe can also be adjusted to include other nuts or dried fruits for added variety.
Serving Suggestions
This bread is delightful served warm with a pat of butter or cream cheese. It pairs wonderfully with a cup of tea or coffee, making it an excellent choice for breakfast or brunch. For a heartier meal, serve alongside a fruit salad or with a scoop of Homemade Fudge for dessert. It also complements savory dishes, such as a cheese platter featuring Phyllis'S Pimiento Cheese.
Storage & Reheating
Prune Nut Bread can be stored at room temperature in an airtight container for up to three days. For longer storage, refrigerate it, where it will keep well for about a week. If you prefer, you can freeze slices individually wrapped in plastic wrap, then placed in a freezer bag. To reheat, simply thaw and warm in the oven or microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Prune Nut Bread contains roughly 600 calories, with 8g protein, 51g carbohydrates, and 41g fat. It is a good source of calcium (17% of the Daily Value), protein (16% of the Daily Value), and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 916mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh prunes instead of canned?
Yes, fresh prunes can be used, but you will need to adjust the preparation by soaking them in water to soften them before using. This will help mimic the moisture content of canned prunes, ensuring your bread remains flavorful and moist.
Is it possible to make this recipe vegan?
Absolutely! You can replace the egg with a flaxseed egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water), and substitute the buttermilk with a plant-based milk mixed with a tablespoon of vinegar. This will help maintain the texture and flavor of the bread while keeping it vegan-friendly.
How can I enhance the flavor of the bread?
To boost the flavor, consider adding spices such as cinnamon or nutmeg to the dry ingredients. A splash of vanilla extract can also elevate the overall taste. Additionally, incorporating orange zest can provide a refreshing citrus note that complements the sweetness of the prunes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).